Clear soup with leek, broccoli, almonds and curry

Name: Clear soup with leek, broccoli, almonds and curry
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 collar Soup greens (approx. 500 g); 2 Onions; 2 TABLESPOONS Olive oil; 2-3 TEASPOONS Curry Powder; 7-10 Tbsp Salt; 1 Bay leaf; 30 g flaked almonds; 1 Leek (leek; approx. 200 g); 500 g Broccoli; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 collar Soup greens (approx. 500 g)
2 Onions
2 TABLESPOONS Olive oil
2-3 TEASPOONS Curry Powder
7-10 Tbsp Salt
1 Bay leaf
30 g flaked almonds
1 Leek (leek; approx. 200 g)
500 g Broccoli
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Clean the soup greens, peel and wash if necessary. Cut the soup greens into large pieces. Peel onions and cut into cubes. Heat oil in a pot, add soup greens, onion and curry powder and fry while turning.
2
Deglaze with 1 litre of water, season with salt. Add bay leaf and simmer covered for about 40 minutes. In the meantime roast the almonds in a pan without fat, take them out. Clean, wash and cut the leek into fine strips.
3
Cut broccoli into fine florets and wash. Pour broth through a sieve into another pot. Add leek and broccoli and cook for 5-7 minutes. Season soup with salt, pepper, nutmeg and curry.
4
Arrange the soup in plates. Sprinkle with almonds.